Students have shared some concerns about the quality of food in their campus dining halls this year. Reports of undercooked meals and foreign objects in food have raised alarms, particularly at Seasons, the Union Drive Community Center (UDCC), and Conversations.
Hailey Ferris, a student at Seasons, noticed something odd. "The chicken at the salad bar looks yellow and doesn’t even seem like chicken," she said. Others have also fallen ill after eating there. Freshman Kate Tomlinson had a shocking experience with a chicken sandwich. “I took one bite, and it was pink inside,” she recalled. She quickly sought help but felt her concerns weren’t taken seriously.
“It’s scary,” said Tomlinson, who studies food science. “Undercooked food can make people really sick.” She believes that the dining services must prioritize food safety and training for their staff.
Halle Christensen, another student, has dietary restrictions and often finds herself anxious about meal options. "I mostly eat pasta, but when the sauces are all beef-based, I feel stressed about what to eat.” She depends solely on dining hall meals, leading to further frustration when safe options aren’t available.
Another student, Teryn Close, expressed dissatisfaction with the food quality at Seasons. “I got sick multiple times from their lunch meat,” she said. Close now opts to eat at UDCC, which is a longer walk from her dorm, especially challenging in cold weather.
Freshman Kathryn Limas had a surprising find—a pebble in her food at UDCC. “I couldn’t believe it. How does a rock even get into food?” she wondered, highlighting how unhygienic conditions can lead to unsettling experiences for diners.
Addie McKain said she often feels ill after eating what is supposed to be stir-fry at Seasons. Naming it unappetizing, she likened it to "cat food" and advised others against trying it.
To regain trust, students argue that dining services should reflect on past issues and work actively to improve. “They should look back at the problems they’ve had and address them,” Limas said.
Food safety expert Tori Tafoya mentioned that the campus dining team undergoes comprehensive training to ensure food handling is safe. They implement programs like ServSafe and monitor staff for compliance. “We take this seriously and want to keep improving,” Tafoya said.
Karen Rodekamp, director of ISU Dining, explained that protocols are in place from the moment food arrives until it is served. Students who face issues are encouraged to speak up. “Immediate communication helps us address problems quickly,” she stressed.
An on-site dietitian is also available to help students with dietary concerns, reflecting the dining services’ commitment to student health.
Despite the reported issues, some students appreciate the range of dining options Iowa State offers. “Not every college has what we do,” Close noted. The enthusiastic staff also reflects a positive culture, as Meredith Ponder Hanisch, director of communication and marketing, shared. “Everyone here is passionate and wants to help,” she said.
As dining services improve, student voices will remain crucial in shaping the future of campus dining. For more details, you can check out Iowa State Dining’s website.
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